One of those recipes that has instantly become a favourite, this calamari dish is not only quick and easy but also delicious and stress-free. I combined it with some artichoke hearts marinated in liquorice (from here) for a light low-carb and low-GI meal. There are many recipes for this online, but I made my own, keeping it simple and low in sugar.
You will need (approximate amounts per serving): – one squid/calamari (fresh or frozen) cleaned and washed – 1/2 teaspoon Himalayan salt – 1/4 teaspoon freshly ground pepper – 1/2 teaspoon cayenne pepper – 1/2 teaspoon coriander seeds or a pinch of fresh coriander – 1/2 teaspoon finely chopped chili or chili flakes – 2 teaspoons coconut oil – 1/2 a lime for serving – a dash of fish sauce (optional and increases sugar content) – sweet chili sauce for dipping (optional and increases sugar content)
After washing your calamari tube thoroughly in running water, cut the tube open and pat dry with paper towels. This step is important so that the spices will stick well. Place your spices in a small bowl and mix.
Cut your calamari into one-inch strips (or as desired) and place in a bowl in which you add the coconut oil, trying to cover the strips uniformly before adding your spices. Add to a pan or grill on medium heat (there is no need to add more oil for frying but if you are not using a non-stick pan add another teaspoon of coconut oil). Be careful not to over-cook at this point, your calamari needs to cook but remain tender and not become chewy. Cook for about 3 minutes on each side before flipping over for another 3 minutes. (This is roughly the same amount of time it would take to cook a rib-eye to rare.)
Serve hot with freshly squeezed lime juice and if desired a splash of fish sauce. Place a small amount of sweet chili sauce at the side.
Learn how to clean and prepare fresh calamari / squid here.